CREAMY ASPARAGUS AND PEA SOUP
Simple, 30-minute roasted asparagus soup with peas, shallot, and garlic! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch.
Provided by Minimalist Baker
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
- Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
- Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
- Add peas, vegetable broth and almond milk and season with salt and pepper once more.
- Transfer soup to blender (that is safe for blending hot liquids - it should have a lid that allows steam to escape) along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
- Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
- Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
- If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
- Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
- Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
- Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.
Nutrition Facts : ServingSize 1 serving, Calories 143 kcal, Carbohydrate 16.4 g, Protein 9.2 g, Fat 5.5 g, SaturatedFat 0.7 g, Sodium 652 mg, Fiber 6.5 g, Sugar 5.9 g
ASPARAGUS, PEA AND ZUCCHINI SOUP
Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with asparagus tips, peas and thyme leaves.
SPRING PEA SOUP
Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.
Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
SPRING PEA SOUP WITH ASPARAGUS AND POTATOES
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
- Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.
SPRING PEA SOUP
Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that's all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.
Provided by Alex Guarnaschelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
- Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.
CREAMY ASPARAGUS CHOWDER
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SPRING ESSENCE SOUP WITH PISTOU
I went outside the last part of April and picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus flavor; which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. -Laurie Bock, Lynden, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, saute the leek, carrot and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in stock and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the asparagus, rhubarb, sugar, salt and pepper; cover and simmer 4-6 minutes longer or until vegetables are tender., Meanwhile, place the oregano, hazelnuts, oil, garlic and salt in a food processor; cover and pulse until blended. Serve with soup.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
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